Cargando…

True Cost Accounting of a healthy and sustainable diet in Italy

It is widely upheld that global food systems are unsustainable. Sustainable diets are gaining prominence as key components to entangle global food system challenges, as well as to transition towards the pathway of the 2030 Agenda and the Sustainable Development Goals (SDGs). Hence, sustainable and h...

Descripción completa

Detalles Bibliográficos
Autores principales:	Minotti, Bianca, Antonelli, Marta, Dembska, Katarzyna, Marino, Davide, Riccardi, Gabriele, Vitale, Marilena, Calabrese, Ilaria, Recanati, Francesca, Giosuè, Annalisa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9372443/ https://www.ncbi.nlm.nih.gov/pubmed/35967799 http://dx.doi.org/10.3389/fnut.2022.974768

Ejemplares similares

Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review
por: Giosuè, Annalisa, et al.
Publicado: (2022)

White Meat Consumption, All-Cause Mortality, and Cardiovascular Events: A Meta-Analysis of Prospective Cohort Studies
por: Lupoli, Roberta, et al.
Publicado: (2021)

Recent Trends in Dietary Habits of the Italian Population: Potential Impact on Health and the Environment
por: Vitale, Marilena, et al.
Publicado: (2021)

The Impact of COVID-19 Outbreak in Italy on the Sustainable Food Consumption Intention From a “One Health” Perspective
por: Castellini, Greta, et al.
Publicado: (2021)

Biochemical Characterization of Some Varieties of Apricot Present in the Vesuvius Area, Southern Italy
por: Fratianni, Florinda, et al.
Publicado: (2022)

Legume Consumption and Blood Pressure Control in Individuals with Type 2 Diabetes and Hypertension: Cross-Sectional Findings from the TOSCA.IT Study
por: Vitale, Marilena, et al.
Publicado: (2023)

An Industrial and Sustainable Platform for the Production of Bioactive Micronized Powders and Extracts Enriched in Polyphenols From Olea europaea L. and Vitis vinifera L. Wastes
por: Romani, Annalisa, et al.
Publicado: (2020)

The positive climate impact of the Mediterranean diet and current divergence of Mediterranean countries towards less climate sustainable food consumption patterns
por: Castaldi, Simona, et al.
Publicado: (2022)

Nutritional Sustainability Inside–Marketing Sustainability as an Inherent Ingredient
por: Bornkessel, Sabine, et al.
Publicado: (2019)

Dietary Customs and Social Deprivation in an Aging Population From Southern Italy: A Machine Learning Approach
por: Tatoli, Rossella, et al.
Publicado: (2022)

Corrigendum: Dietary customs and social deprivation in an aging population from Southern Italy: A machine learning approach
por: Tatoli, Rossella, et al.
Publicado: (2023)

Editorial: Obesity and sustainability
por: Prescott, Melissa Pflugh, et al.
Publicado: (2023)

A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems
por: Smetana, Sergiy M., et al.
Publicado: (2019)

Impact of Covid-19 on Household Food Waste: The Case of Italy
por: Pappalardo, Gioacchino, et al.
Publicado: (2020)

Nutrition Knowledge as a Driver of Adherence to the Mediterranean Diet in Italy
por: Aureli, Vittoria, et al.
Publicado: (2022)

Working toward Healthy and Sustainable Diets: The “Double Pyramid Model” Developed by the Barilla Center for Food and Nutrition to Raise Awareness about the Environmental and Nutritional Impact of Foods
por: Ruini, Luca Fernando, et al.
Publicado: (2015)

Assessment of Dietary Bioactive Phenolic Compounds and Agricultural Sustainability of an African Leafy Vegetable Corchorus olitorius L.
por: Guzzetti, Lorenzo, et al.
Publicado: (2021)

Grand Challenges in Nutrition and Environmental Sustainability
por: Burlingame, Barbara
Publicado: (2014)

The Drivers of Environmentally Sustainable Hospital Foodservices
por: Carino, Stefanie, et al.
Publicado: (2021)

Editorial: Sustainable Solutions in Food Technology
por: Cruz, Rui M. S., et al.
Publicado: (2022)

Environmental accounting, sustainability and accountability
por: Debnath, Somnath
Publicado: (2019)

Relationship between front-of-pack labeling and nutritional characteristics of food products: An attempt of an analytical approach
por: Martini, Daniela, et al.
Publicado: (2022)

Fungal Contamination and Aflatoxin B1 Detected in Hay for Dairy Cows in South Italy
por: Ceniti, Carlotta, et al.
Publicado: (2021)

Gut Microbiota and Type 1 Diabetes Mellitus: The Effect of Mediterranean Diet
por: Calabrese, Cinzia Myriam, et al.
Publicado: (2021)

Providing Measurement, Evaluation, Accountability, and Leadership Support (MEALS) for Non-communicable Diseases Prevention in Ghana: Project Implementation Protocol
por: Laar, Amos, et al.
Publicado: (2021)

The Chicago Consensus on Sustainable Food Systems Science
por: Drewnowski, Adam
Publicado: (2018)

Editorial: The chemistry of food in the advent of sustainable diets
por: Carocho, Márcio, et al.
Publicado: (2022)

Developing algae as a sustainable food source
por: Diaz, Crisandra J., et al.
Publicado: (2023)

Eating Hubs in Multiple Sclerosis: Exploring the Relationship Between Mediterranean Diet and Disability Status in Italy
por: Felicetti, Federica, et al.
Publicado: (2022)

Micronutrient Intake in a Cohort of Italian Adults with Type 1 Diabetes: Adherence to Dietary Recommendations
por: Giorgini, Marisa, et al.
Publicado: (2017)

Transitioning to sustainable healthy diets: A model-based and conceptual system thinking approach to optimized sustainable diet concepts in the United States
por: Agyemang, Prince, et al.
Publicado: (2022)

Measurement of ileal endogenous energy losses and true ileal digestible energy of cereal grains for broiler chickens
por: Khalil, M.M., et al.
Publicado: (2020)

Editorial: Sustainable Development Goals (SDGs): Impact on Nutrition
por: Hefferon, Kathleen L., et al.
Publicado: (2021)

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
por: Iriondo-DeHond, Amaia, et al.
Publicado: (2021)

Sustaining Protein Nutrition Through Plant-Based Foods
por: Langyan, Sapna, et al.
Publicado: (2022)

Dietary Fats, Human Nutrition and the Environment: Balance and Sustainability
por: Meijaard, Erik, et al.
Publicado: (2022)

Editorial: Sustainable solutions in food technology, volume II
por: Cruz, Rui M. S., et al.
Publicado: (2023)

In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients
por: Vacca, Mirco, et al.
Publicado: (2023)

E40 glutenase detoxification capabilities of residual gluten immunogenic peptides in in vitro gastrointestinal digesta of food matrices made of soft and durum wheat
por: Mamone, Gianfranco, et al.
Publicado: (2022)

Students’ Consumption of Beverages and Snacks at School and Away from School: A Case Study in the North East of Italy
por: Losasso, Carmen, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_sltfn0jk6jr101quqvcenbiktf